MARC Record from Library of Congress

LEADER: 03433cam a22004577i 4500
001 2014412991
003 DLC
005 20140911083253.0
008 140910t20132013fr a 001 0 eng d
010 $a 2014412991
015 $aGBB370241$2bnb
016 7 $a016468565$2Uk
020 $a9782080201577 (hbk.)
020 $a2080201573 (hbk.)
035 $a(OCoLC)ocn855705960
040 $aUKMGB$beng$cUKMGB$erda$dBTCTA$dYDXCP$dBDX$dYBM$dNQB$dCUV$dSINLB$dCLE$dOCLCF$dDLC
041 1 $aeng$hfre
042 $alccopycat
043 $ae-fr---
050 00 $aTX773$b.B64413 2013
082 04 $a641.860944$223
100 1 $aBoué, Vincent,$eauthor.
240 10 $aEncylopédie des desserts.$lEnglish
245 10 $aFine French desserts :$bessential recipes and techniques /$cVincent Boué, Hubert Delorme, Didier Stéphan; photographs by Clay McLachlan.
264 1 $aParis :$bFlammarion,$c[2013]
264 4 $c©2013
300 $a480 pages :$bcolor illustrations ;$c28 cm
336 $atext$2rdacontent
336 $astill image$2rdacontent
337 $aunmediated$2rdamedia
338 $avolume$2rdacarrier
500 $aTranslated from the French by Carmella Moreau.
500 $aIncludes index.
520 $a"This bible of dessert recipes and techniques combines the finely honed skills of master pastry chefs with interactive videos and step-by-step photographs to ensure success at home. This richly illustrated volume details 260 step-by-step recipes with in-depth explanations for kitchen novices that cover all basic techniques and desserts and are grouped by category: hot or cold desserts, entremets, classic pastries, cakes, tarts, and frozen desserts. Expert chefs provide baking tips that will assure success with foolproof dough, creams and mousses, chocolate and candy, sauces, and frozen desserts. Classic and contemporary recipes feature crème brûlée, Black Forest cake, clafoutis, lemon meringue pie, profiteroles, frozen raspberry soufflé, Opéra, tarte tatin, crêpes Suzette, macaroons, gingerbread, strawberry-cherry gazpacho, mango-pineapple carpaccio, fruit taboulé, Christmas log, and sugar decorations. Practical references include visual lexicons of recommended kitchen equipment and common ingredients; decorative piping models; conversion tables; a glossary; descriptions of regional French specialties and fifteen classic French desserts; and an index of recipes and main ingredients. Each recipe is rated for complexity so the home chef can gradually expand his or her baking ability through experience. More than 600 photographs and twenty downloadable videos of complex techniques enhance the learning experience in this essential guide for novice and established cooks alike."--$cPublisher's description.
505 0 $aTechniques: Doughs and batters -- Sponges, bases, and petits fours -- Creams, mousses, and dessert fillings -- Icings, sauces, and cake and plate decorations -- Confectionery, jams, and candy decorations -- Working with chocolate -- Iced desserts -- Cooking techniques -- Practical guide -- Recipes: Hot desserts -- Cold desserts -- Layered desserts -- Classic pastries -- Loaf cakes and cookies -- Tarts -- Iced desserts.
650 0 $aDesserts$zFrance.
650 0 $aCooking, French.
655 7 $aCookbooks.$2lcgft
700 1 $aDelorme, Hubert,$eauthor.
700 1 $aStéphan, Didier,$eauthor.
700 1 $aMcLachlan, Clay,$ephotographer.